Roast spiced cauliflower with romesco and HOJIBLANCA olives

SERVES 6 ! PREP 15 mins ! COOK 50 mins ! EASY

1 tsp smoked hot pimentón

1 tsp smoked sweet pimentón

6 sprigs of thyme, leaves stripped

4 tbsp olive oil

1 large cauliflower, outermost

leaves removed

2 tbsp medium dry sherry

1 lemon, juiced

For the romesco sauce

50g blanched almonds

50g blanched hazelnuts

350g roasted red peppers from a jar

100g BLACK HOJIBLANCA olives, pitted, plus an extra handful to scatter

1 garlic clove, grated

1 tbsp sherry vinegar

1 tsp smoked sweet pimentón

30g fresh breadcrumbs

5 tbsp extra virgin olive oil

25g roasted flaked almonds, to serve 2 tbsp chopped flat-leaf parsley,

to serve

Heat the oven to 200C/180C fan/ gas 5. Mix the smoked and sweet pimentón with the thyme leaves and olive oil in a small bowl. Rub the marinade all over the cauliflower and place in a small roasting tin. Season well, add a splash boiling water then roast for 40 mins. Drizzle with the sherry and lemon juice and roast for another 10 mins.

Meanwhile, make the romesco sauce. Roughly grind the almonds and hazelnuts with a pestle and mortar. Whizz the peppers, HOJIBLANCA olives, garlic, vinegar and pimentón together until fairly smooth, then season well. Stir in the crushed nuts, breadcrumbs and extra virgin olive oil, then spread the sauce across the base of a serving plate.

Remove the cauliflower from the oven and leave to cool slightly before placing it on top of the romesco sauce. Scatter over the remaining HOJIBLANCA olives, flaked almonds and parsley, then cut the cauliflower into wedges to serve.